How to Make Matcha Tea at Home, Step by Step

In short: to make matcha tea at home, sift 2 g of matcha (about 1 teaspoon) into a bowl, add 2 oz (60-70 ml) of water at 165-175°F (75-80°C), and whisk briskly in a zigzag "M" or "W" motion for 15-20 seconds until a fine foam forms. Drink it right away. Everything else, from lattes to thick koicha, is a small change to these three steps.

Matcha has a reputation for being fussy, but a good bowl takes about two minutes once you know the ratios. Here is the method we use every morning, the tools that make it easier, and the mistakes that cause clumps and bitterness.

What you need to make matcha

You can start with what you already have in the kitchen, but a few simple tools make a real difference to texture.

• Matcha powder: a bright green, finely milled powder. For drinking straight, choose a ceremonial-style grade such as Everyday Uji Matcha.
• A bowl: a wide matcha bowl (chawan) gives the whisk room to move. A cereal bowl works in a pinch.
• A bamboo whisk (chasen): its 80-120 fine tines create the foam. A small electric frother is a decent backup.
• A bamboo scoop (chashaku): two scoops is roughly 1 teaspoon, or 2 g.
• A small sifter: the easiest way to avoid lumps.
• A thermometer or kettle with temperature settings: optional, but helpful.

You will find whisks, scoops, bowls and sifters together in our matcha accessories. If you are choosing your first whisk, read how to choose a matcha whisk and look after it.

How to make matcha tea, step by step

1. Warm the bowl and whisk. Pour a little hot water into the bowl, soak the whisk tines in it for 30 seconds, then empty and dry the bowl. Warm, damp tines are softer and less likely to snap.
2. Sift the matcha. Press 2 g (1 teaspoon, or 2 bamboo scoops) through a fine sifter into the bowl. Matcha is so fine that it clumps with humidity, and sifting takes care of it.
3. Heat the water. Aim for 165-175°F (75-80°C). Without a thermometer, boil the water and let it rest for 3-4 minutes, or pour it into a cool cup first, which drops the temperature by about 18°F (10°C).
4. Add a splash first. Pour in about a tablespoon of water and stir with the whisk into a smooth paste. This step removes any last lumps.
5. Add the rest of the water. Top up to 2-2.5 oz (60-70 ml) in total.
6. Whisk. Hold the bowl with one hand. With the other, whisk quickly from the wrist in an "M" or "W" pattern, not in circles, for 15-20 seconds. Keep the tines just off the bottom of the bowl.
7. Finish the foam. Slow down for the last few strokes along the surface to pop large bubbles, then lift the whisk from the center.
8. Drink straight away. Matcha is a suspension, not an infusion, so the powder settles if it sits.

Matcha ratios at a glance

Use this table as a starting point and adjust to taste.

Thin vs thick matcha

Usucha, or thin tea, is the everyday style described above: light, frothy and gently sweet with a fresh, grassy edge. It is the best way to taste a new matcha.

Koicha, or thick tea, uses twice the powder and half the water. Instead of whisking hard, you knead the matcha slowly with the whisk until it looks like glossy, runny paint, with no foam. It is rich, smooth and intensely savory, and it needs your best ceremonial grade, such as Samurai Matcha Ceremony. A lower grade turns bitter at this strength.

How to make a matcha latte

A latte is the most popular way to drink matcha in North America, and it is forgiving with any grade.

1. Whisk 2 g of matcha with 1 oz (30 ml) of 175°F (80°C) water into a smooth, foamy shot.
2. Steam or froth 6 oz (180 ml) of milk. Dairy, oat and soy milk all foam well; oat milk tastes the creamiest.
3. Pour the milk into a mug and float the matcha on top, or the other way around for a layered look.
4. Sweeten lightly with honey, maple syrup or vanilla if you like.

For lattes, smoothies and baking you do not need a top ceremonial grade. Culinary Matcha has a stronger, bolder flavor that stands up to milk and sugar. Not sure which grade suits you? Our guide on which matcha grade suits your taste and routine explains the differences, and you can browse every option in our matcha powder collection.

Common matcha mistakes to avoid

• Boiling water. Water at 212°F (100°C) scorches the powder and brings out bitterness. Let it cool.
• Skipping the sift. Lumps rarely whisk out completely. Sifting takes 10 seconds.
• Whisking in circles. Circles stir; a fast back-and-forth motion creates foam.
• Too much water. A full mug of water makes thin, flat matcha. Whisk in a small amount first, then top up if you want a bigger drink.
• Old or badly stored powder. Matcha fades quickly once opened. Seal it tightly, keep it in the fridge, and use it within 4-6 weeks. A dull, olive color is a sign it is past its best.

Prefer it cold? Try our recipe for iced matcha, which you can shake in a jar with no whisk at all.

Frequently asked questions

Can I make matcha without a whisk?

Yes. Shake the matcha with water in a small sealed jar for 20-30 seconds, or use a handheld electric frother. The foam will be coarser than with a bamboo whisk, but the flavor will be smooth if you sift the powder first.

How much matcha should I use per cup?

Use about 2 g (1 teaspoon or 2 bamboo scoops) for a traditional bowl or a latte. Use 4 g for thick koicha, and 2-3 g if you want a larger mug of matcha tea.

What water temperature is best for matcha?

165-175°F (75-80°C) works for most matcha. Higher grades and koicha taste sweeter a little cooler, around 160-170°F (70-77°C).

Does matcha have caffeine?

Yes. Because you drink the whole powdered leaf, a cup of matcha has noticeable caffeine. See does matcha have caffeine for a cup-by-cup comparison.

Why is my matcha bitter?

The usual causes are water that is too hot, too much powder for the amount of water, or a culinary grade drunk straight. Cool the water to about 175°F (80°C) and try a ceremonial-style grade for plain matcha.